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10 Things You Didn’t Know About Real Mexican Food

10 Things You Didn’t Know About Real Mexican Food

There’s a lot more to Mexican cuisine than tacos and burritos

Regions

Once you understand the beautiful foods of the seven regions, you will know what dishes to seek out from the north, the northern and southern Pacific coasts, the south, the Gulf, the Bajio (north-central Mexico), and central Mexico. We suggest you start with Oaxaca, the Bajio, and central Mexico, since they have intact cooking traditions that have largely resisted being overrun by the influences of other cuisines.

Ancient Traditions

If you want to eat like an ancient Toltec or Mayan today, you can still munch on native foods that were part of their everyday diet, like mushrooms, avocados, tomatoes, chiles (more than 90 different species), cassava, guava, sweet potatoes, beans (black, navy, pinto, etc.), squash and the dried seeds, chia, yucca, chocolate, turkey, duck, rabbit, venison, and seafood. Recipes, which are so ancient they defy time, include these ingredients in hundreds of ways, like refreshing salsas, stews, soups, casseroles, tamales, and more.

Insects

Long before the bleat of a sheep or cluck of a chicken was ever heard in Mexico, natives ate more than 200 kinds of lean, high-protein, tasty insects. Crickets, wasps, honey bees, cicadas, moths, worms, butterflies, and other bugs are still served in strongholds of traditional cuisine in the states of Oaxaca, Puebla, Hidalgo, Chiapas, and Guerrero. Chapulines, or crispy dried grasshoppers, are a national snack found everywhere in Mexico, where they are smothered in chile powder and fresh lime juice. In Puebla, in Central Mexico, escamoles, or ant larvae, make their annual appearance in March and are hastily combined with guacamole and served in tacos.

Imports

When the Spanish ships landed in Mexico, their holds were filled with provisions that added variety and a host of new spices to the local diets. Sugar cane, which came from Asia, and wheat from Europe, made it possible to develop desserts and breads, while the arrival of chickens, pigs, cattle, goats, and sheep led to the production of meat and cheese dishes previously unseen. Other ingredients included pineapples and potatoes (from South America), as well as garlic, onions, oranges, limes, nuts, carrots, bananas, eggplant, lentils, peaches, and melons. Native cooks’ use of imported spices like cinnamon and coriander, combined with cacao and turkey, helped create iconic moles and other sauces.

Essential Ingredients

The use of lard is part of what makes Mexican cuisine authentic, and without it — and various spices — staples like tacos, tamales, enchiladas, and tostadas would be bland. We recommend you follow Mexican culinary authority Diana Kennedy’s lead about concerns over the judicious use of lard. As she says, “To hell with lard, you know, it's great...you have all these good ingredients and then you eat less, that's my theory."

Grains

Although Cinco de Mayo celebrates the end of French occupation under Archduke Ferdinand Maximilian in the 1800s, the imperialists’ influence also helped introduce cream soups, mustard sauces, and — most importantly — bread and pastries, which now account for over 1,000 different types of sweet and savory baked goods and desserts. To see the finest examples of wheat-based fusion breads, look no further than street food. Sandwiches are made with a range of breads that include rolls, called bolillos (slightly crusty like Cuban bread), teleras and pan basos (which are soft and made with lower quality flour), and cemita, an eggy brioche bread. The lone crunchy bread is pan de agua, which is as close to a baguette as you will find. For your sweet-tooth craving, look for pan dulce, or sweet bread choices like conchas.

Snack Time

Mexicans are mad about antojitos, or snacks, and the place with the most incredible variety is Mexico City. On every corner, vendors sell tamales, tacos, hot and cold tortas (Mexican sub sandwiches), and other stuffed or topped snacks that are fried, grilled, or steamed. Cold tortas, only for lunch, are made with sub-shaped telera rolls and are hearty fare slathered with refried beans, layered local ham, cold cuts, cheese, or fish, and garnished with lettuce, tomato, and pickled jalapeños. Meat-lovers can head to Mérida, in the Yucatán, for a juicy cochinita torta — a bolillo roll stuffed with cochinita pibil, or slow-roasted pork mixed with achiote paste and sour orange juice, and garnished with pickled onions and spicy salsa.

Sauces

Although Mexican cooks are frugal, their food is layered with aromas, textures, and essences of herbs, spices, and other ingredients that are central to the cuisine. The culinary catalogue of sauces is so vast that any classically trained French chef would find the diversity daunting. Perhaps one of the most famous sauces of all is mole, which reaches its zenith in Oaxaca. Oaxacan cuisine is famous for its seven different moles that include the revered negro (black) mole along with chichilo (smoky stew), amarillo (yellow), coloradito (little red), manchamanteles ("tablecloth stainer") rojo (red), and verde (green). If moles are too rich for your palate, consider alternatives like the condiments found in Chiapas that are prepared with hot, searing chiles like chile de siete caldos, or salsas from the Yucatán that use bitter oranges, avocados, tamarind, and plums.

Dairy

A dead giveaway that a dish isn’t really Mexican is the aggressive use of cheese and sour cream on tacos, quesadillas, tostadas, and tortas — except when you are in El Norte, or the northern reachjes of the country. While the rest of Mexico uses cheese and dairy in sparing amounts — if at all — El Norte’s vast ranches, cattle and goat herds, and ranch culture mean the cuisine features grilled beef and goat dishes (including more than 40 different kinds of flour tortillas) and has Mexico’s most diverse cheese-making traditions. An authentic meal here could include aracheras (fajitas made with grilled beef); grilled cabrito, or baby goat; and a range of cheeses such as queso fresco (fresh farmer’s cheese), creamy and semi-soft queso menonita from Chihuahua, or the original Monterey Jack, called ranchero.

Art

Art has a way of working its way into every aspect of life in Mexico, and this includes food, especially the elaborate candies and breads found in every region. The tastes and tones are as bright, spicy, and original as the rest of Mexican cuisine, and none are as special or decorative as calaveras de azúcar, or sugar skulls. Unlike European fears regarding death, Mexicans embrace it and honor their dead by celebrating Día de los Muertos, the Day of the Dead, with dozens of large and small skulls. Alters, gravesite parties, and rainbow-hued displays of elaborately decorated skulls and other candies are all part of the Mexican traditions that celebrate the life of those who have passed on, and other decorations include skeletons dressed in finery, miniature coffins, and festive breads baked with bones on the crust.


15 Foods You Thought Were Mexican, But Aren't

Sorry, but these foods are about as Mexican as over-the-top Cinco de Mayo celebrations (i.e. they're not).

If Margaritas and Mexico are synonymous to you, I'm here to tell you that sadly, that's not accurate at all. The true origin of the delicious drink is not known, and though many of the theories point to it being created in Mexico, they also all point to it being created by foreigners. The origins may be shaky, but what's for sure is that if you go to Mexico, you'll be hard-pressed to find a margarita outside of touristy areas (and you definitely won't find any made with Fireball).

A more traditional drink is a Paloma, a mix of tequila on the rocks with grapefruit juice and lime, but if you opt for a margarita, no judgment here &mdash those things are damn good.

When you think of a taco, what ingredients come to mind? Meat, salsa, tortillas, cheddar cheese, and sour cream, right? Lo siento, but tacos in Mexico are not traditionally heavy on dairy. Don't worry: You can find tacos with cheese in them, but they're often called gringas (a somewhat derogatory slang word to refer to female foreigners) in reference to the true origin of the taco + cheese combo. Toppings on REAL tacos in Mexico don't go far beyond some fresh cilanto and diced onion.

That mustachioed man with the nice sombrero might be deceiving, but Tapatio (the salsa at least, Tapatios are people from the city of Guadalajara) is not Mexican at all. The spicy condiment is actually manufactured in Vernon, CA.

Don't get me wrong, chili con carne is delicious, but the dish was actually created in the Southwest &mdash most likely Texas. Ask for chili con carne in Mexico, and you'll definitely have a harder time bridging the cultural gap.

Sopapillas are the "Mexican" version of beignets &mdash deep-fried pieces of dough sprinkled with powdered sugar or cinnamon. However, the yummy pastries are actually not Mexican at all, unless you count New Mexico as part of Mexico, in which case, please leave this article and consult a map and a history book.

Ah queso, perhaps the most heavenly appetizer to exist, but alas, not Mexican, at least not the delicious cowboy kind you're used to. While melted cheese is served as a popular appetizer in Mexico, it's called queso fundido, and is typically made of white cheeses such as Oaxaca, Chihuahua, or Manchego (good luck finding those here), and is topped with chorizo or rajas (roasted chile poblano). The Velveeta version that's popular in the US actually originated in, you guessed it, Texas.

You know how most Mexican restaurants in the US will give you the option between crispy or soft tacos? That's not a thing in Mexico. In fact, while Glen Bell, the founder of Taco Bell, may not have been the first to fry a tortilla, he was largely responsible for making the crispy taco a phenomenon. Don't get me wrong &mdash you can find hard-shell tacos in Mexico, but they're generally family recipes &mdash don't expect your taquero to give you that option.

Though delicious, this sizzling creation is unfortunately not a product of Mexican minds. Once again, the Lone Star State is responsible for this dish, with the preparation and nickname dating back to 1930's Texas ranches.

With big offenders like cheddar cheese, sour cream, and tortilla chips, there's no way that a salad like this could be from Mexico. Despite what President Trump may say, taco salads are not Hispanic at all &mdash they were invented in California by the founder of Fritos.

For some reason, it's pretty common that if you order a Mexican beer at a bar &mdash like Corona, or Pacifico &mdash it'll come accompanied with a little lime wedge for "extra flavor." In Mexico, however, beers don't come with lime unless you order a michelada (a beer prepared with a variety of salsas and juices). Oh, and ditto for shots of tequila: none of that salt and lime business down South.

In Mexico, burritos are small donkeys, not a huge rice-and-bean-filled tortilla. The burrito, like a lot of other things on this list, has a very complicated background. Although there are theories that place its origin in northern Mexico at the beginning of the Mexican Revolution, the burrito as we know it today wasn't served until the 1930s in California. While you can find smaller versions of your classic burrito in northern Mexico (given the area's proximity to the US), the further you go into the country, the more likely that when you ask for a burrito you'll get one of the Eeyore variety.

In case you're not from the South and have never encountered a chimichanga, all you need to know is that they're basically deep-fried burritos. Unlike their burrito cousins, the origins of the chimichanga are a little less dubious: they were invented in either Phoenix or Tucson.

While tacos are definitely, 100 percent, without-a-doubt Mexican, the way tacos al pastor are cooked (on a spit, shwarma-style) is actually not native to the country. They didn't come along until the early 1900s, when Lebanese immigrants moved to Mexico and brought their spit-roasting technique with them, completely revolutionizing the way the taco was prepared. So, people of Lebanon, from the bottom of our hearts, gracias.

Okay, so flour tortillas are Mexican, but like hard-shell tortillas, they're not as commonly used as your local Mexican restaurant might lead you to believe. The tortilla choices in Mexico are generally limited to different varieties of corn for tacos, soups, tostadas, and everything in between. Flour tortillas on the other hand, are typically only used for quesadillas.

Churros are actually very widely available in Mexico, so much so that many churro cafes offer a variety of churros filled with delicious jellies and spreads (Nutella, strawberry jelly, and sweetened condensed milk, to name a few). However, as much as they're beloved in the country, the sweet pastry as we know it today is actually a product of Spain.


15 Foods You Thought Were Mexican, But Aren't

Sorry, but these foods are about as Mexican as over-the-top Cinco de Mayo celebrations (i.e. they're not).

If Margaritas and Mexico are synonymous to you, I'm here to tell you that sadly, that's not accurate at all. The true origin of the delicious drink is not known, and though many of the theories point to it being created in Mexico, they also all point to it being created by foreigners. The origins may be shaky, but what's for sure is that if you go to Mexico, you'll be hard-pressed to find a margarita outside of touristy areas (and you definitely won't find any made with Fireball).

A more traditional drink is a Paloma, a mix of tequila on the rocks with grapefruit juice and lime, but if you opt for a margarita, no judgment here &mdash those things are damn good.

When you think of a taco, what ingredients come to mind? Meat, salsa, tortillas, cheddar cheese, and sour cream, right? Lo siento, but tacos in Mexico are not traditionally heavy on dairy. Don't worry: You can find tacos with cheese in them, but they're often called gringas (a somewhat derogatory slang word to refer to female foreigners) in reference to the true origin of the taco + cheese combo. Toppings on REAL tacos in Mexico don't go far beyond some fresh cilanto and diced onion.

That mustachioed man with the nice sombrero might be deceiving, but Tapatio (the salsa at least, Tapatios are people from the city of Guadalajara) is not Mexican at all. The spicy condiment is actually manufactured in Vernon, CA.

Don't get me wrong, chili con carne is delicious, but the dish was actually created in the Southwest &mdash most likely Texas. Ask for chili con carne in Mexico, and you'll definitely have a harder time bridging the cultural gap.

Sopapillas are the "Mexican" version of beignets &mdash deep-fried pieces of dough sprinkled with powdered sugar or cinnamon. However, the yummy pastries are actually not Mexican at all, unless you count New Mexico as part of Mexico, in which case, please leave this article and consult a map and a history book.

Ah queso, perhaps the most heavenly appetizer to exist, but alas, not Mexican, at least not the delicious cowboy kind you're used to. While melted cheese is served as a popular appetizer in Mexico, it's called queso fundido, and is typically made of white cheeses such as Oaxaca, Chihuahua, or Manchego (good luck finding those here), and is topped with chorizo or rajas (roasted chile poblano). The Velveeta version that's popular in the US actually originated in, you guessed it, Texas.

You know how most Mexican restaurants in the US will give you the option between crispy or soft tacos? That's not a thing in Mexico. In fact, while Glen Bell, the founder of Taco Bell, may not have been the first to fry a tortilla, he was largely responsible for making the crispy taco a phenomenon. Don't get me wrong &mdash you can find hard-shell tacos in Mexico, but they're generally family recipes &mdash don't expect your taquero to give you that option.

Though delicious, this sizzling creation is unfortunately not a product of Mexican minds. Once again, the Lone Star State is responsible for this dish, with the preparation and nickname dating back to 1930's Texas ranches.

With big offenders like cheddar cheese, sour cream, and tortilla chips, there's no way that a salad like this could be from Mexico. Despite what President Trump may say, taco salads are not Hispanic at all &mdash they were invented in California by the founder of Fritos.

For some reason, it's pretty common that if you order a Mexican beer at a bar &mdash like Corona, or Pacifico &mdash it'll come accompanied with a little lime wedge for "extra flavor." In Mexico, however, beers don't come with lime unless you order a michelada (a beer prepared with a variety of salsas and juices). Oh, and ditto for shots of tequila: none of that salt and lime business down South.

In Mexico, burritos are small donkeys, not a huge rice-and-bean-filled tortilla. The burrito, like a lot of other things on this list, has a very complicated background. Although there are theories that place its origin in northern Mexico at the beginning of the Mexican Revolution, the burrito as we know it today wasn't served until the 1930s in California. While you can find smaller versions of your classic burrito in northern Mexico (given the area's proximity to the US), the further you go into the country, the more likely that when you ask for a burrito you'll get one of the Eeyore variety.

In case you're not from the South and have never encountered a chimichanga, all you need to know is that they're basically deep-fried burritos. Unlike their burrito cousins, the origins of the chimichanga are a little less dubious: they were invented in either Phoenix or Tucson.

While tacos are definitely, 100 percent, without-a-doubt Mexican, the way tacos al pastor are cooked (on a spit, shwarma-style) is actually not native to the country. They didn't come along until the early 1900s, when Lebanese immigrants moved to Mexico and brought their spit-roasting technique with them, completely revolutionizing the way the taco was prepared. So, people of Lebanon, from the bottom of our hearts, gracias.

Okay, so flour tortillas are Mexican, but like hard-shell tortillas, they're not as commonly used as your local Mexican restaurant might lead you to believe. The tortilla choices in Mexico are generally limited to different varieties of corn for tacos, soups, tostadas, and everything in between. Flour tortillas on the other hand, are typically only used for quesadillas.

Churros are actually very widely available in Mexico, so much so that many churro cafes offer a variety of churros filled with delicious jellies and spreads (Nutella, strawberry jelly, and sweetened condensed milk, to name a few). However, as much as they're beloved in the country, the sweet pastry as we know it today is actually a product of Spain.


15 Foods You Thought Were Mexican, But Aren't

Sorry, but these foods are about as Mexican as over-the-top Cinco de Mayo celebrations (i.e. they're not).

If Margaritas and Mexico are synonymous to you, I'm here to tell you that sadly, that's not accurate at all. The true origin of the delicious drink is not known, and though many of the theories point to it being created in Mexico, they also all point to it being created by foreigners. The origins may be shaky, but what's for sure is that if you go to Mexico, you'll be hard-pressed to find a margarita outside of touristy areas (and you definitely won't find any made with Fireball).

A more traditional drink is a Paloma, a mix of tequila on the rocks with grapefruit juice and lime, but if you opt for a margarita, no judgment here &mdash those things are damn good.

When you think of a taco, what ingredients come to mind? Meat, salsa, tortillas, cheddar cheese, and sour cream, right? Lo siento, but tacos in Mexico are not traditionally heavy on dairy. Don't worry: You can find tacos with cheese in them, but they're often called gringas (a somewhat derogatory slang word to refer to female foreigners) in reference to the true origin of the taco + cheese combo. Toppings on REAL tacos in Mexico don't go far beyond some fresh cilanto and diced onion.

That mustachioed man with the nice sombrero might be deceiving, but Tapatio (the salsa at least, Tapatios are people from the city of Guadalajara) is not Mexican at all. The spicy condiment is actually manufactured in Vernon, CA.

Don't get me wrong, chili con carne is delicious, but the dish was actually created in the Southwest &mdash most likely Texas. Ask for chili con carne in Mexico, and you'll definitely have a harder time bridging the cultural gap.

Sopapillas are the "Mexican" version of beignets &mdash deep-fried pieces of dough sprinkled with powdered sugar or cinnamon. However, the yummy pastries are actually not Mexican at all, unless you count New Mexico as part of Mexico, in which case, please leave this article and consult a map and a history book.

Ah queso, perhaps the most heavenly appetizer to exist, but alas, not Mexican, at least not the delicious cowboy kind you're used to. While melted cheese is served as a popular appetizer in Mexico, it's called queso fundido, and is typically made of white cheeses such as Oaxaca, Chihuahua, or Manchego (good luck finding those here), and is topped with chorizo or rajas (roasted chile poblano). The Velveeta version that's popular in the US actually originated in, you guessed it, Texas.

You know how most Mexican restaurants in the US will give you the option between crispy or soft tacos? That's not a thing in Mexico. In fact, while Glen Bell, the founder of Taco Bell, may not have been the first to fry a tortilla, he was largely responsible for making the crispy taco a phenomenon. Don't get me wrong &mdash you can find hard-shell tacos in Mexico, but they're generally family recipes &mdash don't expect your taquero to give you that option.

Though delicious, this sizzling creation is unfortunately not a product of Mexican minds. Once again, the Lone Star State is responsible for this dish, with the preparation and nickname dating back to 1930's Texas ranches.

With big offenders like cheddar cheese, sour cream, and tortilla chips, there's no way that a salad like this could be from Mexico. Despite what President Trump may say, taco salads are not Hispanic at all &mdash they were invented in California by the founder of Fritos.

For some reason, it's pretty common that if you order a Mexican beer at a bar &mdash like Corona, or Pacifico &mdash it'll come accompanied with a little lime wedge for "extra flavor." In Mexico, however, beers don't come with lime unless you order a michelada (a beer prepared with a variety of salsas and juices). Oh, and ditto for shots of tequila: none of that salt and lime business down South.

In Mexico, burritos are small donkeys, not a huge rice-and-bean-filled tortilla. The burrito, like a lot of other things on this list, has a very complicated background. Although there are theories that place its origin in northern Mexico at the beginning of the Mexican Revolution, the burrito as we know it today wasn't served until the 1930s in California. While you can find smaller versions of your classic burrito in northern Mexico (given the area's proximity to the US), the further you go into the country, the more likely that when you ask for a burrito you'll get one of the Eeyore variety.

In case you're not from the South and have never encountered a chimichanga, all you need to know is that they're basically deep-fried burritos. Unlike their burrito cousins, the origins of the chimichanga are a little less dubious: they were invented in either Phoenix or Tucson.

While tacos are definitely, 100 percent, without-a-doubt Mexican, the way tacos al pastor are cooked (on a spit, shwarma-style) is actually not native to the country. They didn't come along until the early 1900s, when Lebanese immigrants moved to Mexico and brought their spit-roasting technique with them, completely revolutionizing the way the taco was prepared. So, people of Lebanon, from the bottom of our hearts, gracias.

Okay, so flour tortillas are Mexican, but like hard-shell tortillas, they're not as commonly used as your local Mexican restaurant might lead you to believe. The tortilla choices in Mexico are generally limited to different varieties of corn for tacos, soups, tostadas, and everything in between. Flour tortillas on the other hand, are typically only used for quesadillas.

Churros are actually very widely available in Mexico, so much so that many churro cafes offer a variety of churros filled with delicious jellies and spreads (Nutella, strawberry jelly, and sweetened condensed milk, to name a few). However, as much as they're beloved in the country, the sweet pastry as we know it today is actually a product of Spain.


15 Foods You Thought Were Mexican, But Aren't

Sorry, but these foods are about as Mexican as over-the-top Cinco de Mayo celebrations (i.e. they're not).

If Margaritas and Mexico are synonymous to you, I'm here to tell you that sadly, that's not accurate at all. The true origin of the delicious drink is not known, and though many of the theories point to it being created in Mexico, they also all point to it being created by foreigners. The origins may be shaky, but what's for sure is that if you go to Mexico, you'll be hard-pressed to find a margarita outside of touristy areas (and you definitely won't find any made with Fireball).

A more traditional drink is a Paloma, a mix of tequila on the rocks with grapefruit juice and lime, but if you opt for a margarita, no judgment here &mdash those things are damn good.

When you think of a taco, what ingredients come to mind? Meat, salsa, tortillas, cheddar cheese, and sour cream, right? Lo siento, but tacos in Mexico are not traditionally heavy on dairy. Don't worry: You can find tacos with cheese in them, but they're often called gringas (a somewhat derogatory slang word to refer to female foreigners) in reference to the true origin of the taco + cheese combo. Toppings on REAL tacos in Mexico don't go far beyond some fresh cilanto and diced onion.

That mustachioed man with the nice sombrero might be deceiving, but Tapatio (the salsa at least, Tapatios are people from the city of Guadalajara) is not Mexican at all. The spicy condiment is actually manufactured in Vernon, CA.

Don't get me wrong, chili con carne is delicious, but the dish was actually created in the Southwest &mdash most likely Texas. Ask for chili con carne in Mexico, and you'll definitely have a harder time bridging the cultural gap.

Sopapillas are the "Mexican" version of beignets &mdash deep-fried pieces of dough sprinkled with powdered sugar or cinnamon. However, the yummy pastries are actually not Mexican at all, unless you count New Mexico as part of Mexico, in which case, please leave this article and consult a map and a history book.

Ah queso, perhaps the most heavenly appetizer to exist, but alas, not Mexican, at least not the delicious cowboy kind you're used to. While melted cheese is served as a popular appetizer in Mexico, it's called queso fundido, and is typically made of white cheeses such as Oaxaca, Chihuahua, or Manchego (good luck finding those here), and is topped with chorizo or rajas (roasted chile poblano). The Velveeta version that's popular in the US actually originated in, you guessed it, Texas.

You know how most Mexican restaurants in the US will give you the option between crispy or soft tacos? That's not a thing in Mexico. In fact, while Glen Bell, the founder of Taco Bell, may not have been the first to fry a tortilla, he was largely responsible for making the crispy taco a phenomenon. Don't get me wrong &mdash you can find hard-shell tacos in Mexico, but they're generally family recipes &mdash don't expect your taquero to give you that option.

Though delicious, this sizzling creation is unfortunately not a product of Mexican minds. Once again, the Lone Star State is responsible for this dish, with the preparation and nickname dating back to 1930's Texas ranches.

With big offenders like cheddar cheese, sour cream, and tortilla chips, there's no way that a salad like this could be from Mexico. Despite what President Trump may say, taco salads are not Hispanic at all &mdash they were invented in California by the founder of Fritos.

For some reason, it's pretty common that if you order a Mexican beer at a bar &mdash like Corona, or Pacifico &mdash it'll come accompanied with a little lime wedge for "extra flavor." In Mexico, however, beers don't come with lime unless you order a michelada (a beer prepared with a variety of salsas and juices). Oh, and ditto for shots of tequila: none of that salt and lime business down South.

In Mexico, burritos are small donkeys, not a huge rice-and-bean-filled tortilla. The burrito, like a lot of other things on this list, has a very complicated background. Although there are theories that place its origin in northern Mexico at the beginning of the Mexican Revolution, the burrito as we know it today wasn't served until the 1930s in California. While you can find smaller versions of your classic burrito in northern Mexico (given the area's proximity to the US), the further you go into the country, the more likely that when you ask for a burrito you'll get one of the Eeyore variety.

In case you're not from the South and have never encountered a chimichanga, all you need to know is that they're basically deep-fried burritos. Unlike their burrito cousins, the origins of the chimichanga are a little less dubious: they were invented in either Phoenix or Tucson.

While tacos are definitely, 100 percent, without-a-doubt Mexican, the way tacos al pastor are cooked (on a spit, shwarma-style) is actually not native to the country. They didn't come along until the early 1900s, when Lebanese immigrants moved to Mexico and brought their spit-roasting technique with them, completely revolutionizing the way the taco was prepared. So, people of Lebanon, from the bottom of our hearts, gracias.

Okay, so flour tortillas are Mexican, but like hard-shell tortillas, they're not as commonly used as your local Mexican restaurant might lead you to believe. The tortilla choices in Mexico are generally limited to different varieties of corn for tacos, soups, tostadas, and everything in between. Flour tortillas on the other hand, are typically only used for quesadillas.

Churros are actually very widely available in Mexico, so much so that many churro cafes offer a variety of churros filled with delicious jellies and spreads (Nutella, strawberry jelly, and sweetened condensed milk, to name a few). However, as much as they're beloved in the country, the sweet pastry as we know it today is actually a product of Spain.


15 Foods You Thought Were Mexican, But Aren't

Sorry, but these foods are about as Mexican as over-the-top Cinco de Mayo celebrations (i.e. they're not).

If Margaritas and Mexico are synonymous to you, I'm here to tell you that sadly, that's not accurate at all. The true origin of the delicious drink is not known, and though many of the theories point to it being created in Mexico, they also all point to it being created by foreigners. The origins may be shaky, but what's for sure is that if you go to Mexico, you'll be hard-pressed to find a margarita outside of touristy areas (and you definitely won't find any made with Fireball).

A more traditional drink is a Paloma, a mix of tequila on the rocks with grapefruit juice and lime, but if you opt for a margarita, no judgment here &mdash those things are damn good.

When you think of a taco, what ingredients come to mind? Meat, salsa, tortillas, cheddar cheese, and sour cream, right? Lo siento, but tacos in Mexico are not traditionally heavy on dairy. Don't worry: You can find tacos with cheese in them, but they're often called gringas (a somewhat derogatory slang word to refer to female foreigners) in reference to the true origin of the taco + cheese combo. Toppings on REAL tacos in Mexico don't go far beyond some fresh cilanto and diced onion.

That mustachioed man with the nice sombrero might be deceiving, but Tapatio (the salsa at least, Tapatios are people from the city of Guadalajara) is not Mexican at all. The spicy condiment is actually manufactured in Vernon, CA.

Don't get me wrong, chili con carne is delicious, but the dish was actually created in the Southwest &mdash most likely Texas. Ask for chili con carne in Mexico, and you'll definitely have a harder time bridging the cultural gap.

Sopapillas are the "Mexican" version of beignets &mdash deep-fried pieces of dough sprinkled with powdered sugar or cinnamon. However, the yummy pastries are actually not Mexican at all, unless you count New Mexico as part of Mexico, in which case, please leave this article and consult a map and a history book.

Ah queso, perhaps the most heavenly appetizer to exist, but alas, not Mexican, at least not the delicious cowboy kind you're used to. While melted cheese is served as a popular appetizer in Mexico, it's called queso fundido, and is typically made of white cheeses such as Oaxaca, Chihuahua, or Manchego (good luck finding those here), and is topped with chorizo or rajas (roasted chile poblano). The Velveeta version that's popular in the US actually originated in, you guessed it, Texas.

You know how most Mexican restaurants in the US will give you the option between crispy or soft tacos? That's not a thing in Mexico. In fact, while Glen Bell, the founder of Taco Bell, may not have been the first to fry a tortilla, he was largely responsible for making the crispy taco a phenomenon. Don't get me wrong &mdash you can find hard-shell tacos in Mexico, but they're generally family recipes &mdash don't expect your taquero to give you that option.

Though delicious, this sizzling creation is unfortunately not a product of Mexican minds. Once again, the Lone Star State is responsible for this dish, with the preparation and nickname dating back to 1930's Texas ranches.

With big offenders like cheddar cheese, sour cream, and tortilla chips, there's no way that a salad like this could be from Mexico. Despite what President Trump may say, taco salads are not Hispanic at all &mdash they were invented in California by the founder of Fritos.

For some reason, it's pretty common that if you order a Mexican beer at a bar &mdash like Corona, or Pacifico &mdash it'll come accompanied with a little lime wedge for "extra flavor." In Mexico, however, beers don't come with lime unless you order a michelada (a beer prepared with a variety of salsas and juices). Oh, and ditto for shots of tequila: none of that salt and lime business down South.

In Mexico, burritos are small donkeys, not a huge rice-and-bean-filled tortilla. The burrito, like a lot of other things on this list, has a very complicated background. Although there are theories that place its origin in northern Mexico at the beginning of the Mexican Revolution, the burrito as we know it today wasn't served until the 1930s in California. While you can find smaller versions of your classic burrito in northern Mexico (given the area's proximity to the US), the further you go into the country, the more likely that when you ask for a burrito you'll get one of the Eeyore variety.

In case you're not from the South and have never encountered a chimichanga, all you need to know is that they're basically deep-fried burritos. Unlike their burrito cousins, the origins of the chimichanga are a little less dubious: they were invented in either Phoenix or Tucson.

While tacos are definitely, 100 percent, without-a-doubt Mexican, the way tacos al pastor are cooked (on a spit, shwarma-style) is actually not native to the country. They didn't come along until the early 1900s, when Lebanese immigrants moved to Mexico and brought their spit-roasting technique with them, completely revolutionizing the way the taco was prepared. So, people of Lebanon, from the bottom of our hearts, gracias.

Okay, so flour tortillas are Mexican, but like hard-shell tortillas, they're not as commonly used as your local Mexican restaurant might lead you to believe. The tortilla choices in Mexico are generally limited to different varieties of corn for tacos, soups, tostadas, and everything in between. Flour tortillas on the other hand, are typically only used for quesadillas.

Churros are actually very widely available in Mexico, so much so that many churro cafes offer a variety of churros filled with delicious jellies and spreads (Nutella, strawberry jelly, and sweetened condensed milk, to name a few). However, as much as they're beloved in the country, the sweet pastry as we know it today is actually a product of Spain.


15 Foods You Thought Were Mexican, But Aren't

Sorry, but these foods are about as Mexican as over-the-top Cinco de Mayo celebrations (i.e. they're not).

If Margaritas and Mexico are synonymous to you, I'm here to tell you that sadly, that's not accurate at all. The true origin of the delicious drink is not known, and though many of the theories point to it being created in Mexico, they also all point to it being created by foreigners. The origins may be shaky, but what's for sure is that if you go to Mexico, you'll be hard-pressed to find a margarita outside of touristy areas (and you definitely won't find any made with Fireball).

A more traditional drink is a Paloma, a mix of tequila on the rocks with grapefruit juice and lime, but if you opt for a margarita, no judgment here &mdash those things are damn good.

When you think of a taco, what ingredients come to mind? Meat, salsa, tortillas, cheddar cheese, and sour cream, right? Lo siento, but tacos in Mexico are not traditionally heavy on dairy. Don't worry: You can find tacos with cheese in them, but they're often called gringas (a somewhat derogatory slang word to refer to female foreigners) in reference to the true origin of the taco + cheese combo. Toppings on REAL tacos in Mexico don't go far beyond some fresh cilanto and diced onion.

That mustachioed man with the nice sombrero might be deceiving, but Tapatio (the salsa at least, Tapatios are people from the city of Guadalajara) is not Mexican at all. The spicy condiment is actually manufactured in Vernon, CA.

Don't get me wrong, chili con carne is delicious, but the dish was actually created in the Southwest &mdash most likely Texas. Ask for chili con carne in Mexico, and you'll definitely have a harder time bridging the cultural gap.

Sopapillas are the "Mexican" version of beignets &mdash deep-fried pieces of dough sprinkled with powdered sugar or cinnamon. However, the yummy pastries are actually not Mexican at all, unless you count New Mexico as part of Mexico, in which case, please leave this article and consult a map and a history book.

Ah queso, perhaps the most heavenly appetizer to exist, but alas, not Mexican, at least not the delicious cowboy kind you're used to. While melted cheese is served as a popular appetizer in Mexico, it's called queso fundido, and is typically made of white cheeses such as Oaxaca, Chihuahua, or Manchego (good luck finding those here), and is topped with chorizo or rajas (roasted chile poblano). The Velveeta version that's popular in the US actually originated in, you guessed it, Texas.

You know how most Mexican restaurants in the US will give you the option between crispy or soft tacos? That's not a thing in Mexico. In fact, while Glen Bell, the founder of Taco Bell, may not have been the first to fry a tortilla, he was largely responsible for making the crispy taco a phenomenon. Don't get me wrong &mdash you can find hard-shell tacos in Mexico, but they're generally family recipes &mdash don't expect your taquero to give you that option.

Though delicious, this sizzling creation is unfortunately not a product of Mexican minds. Once again, the Lone Star State is responsible for this dish, with the preparation and nickname dating back to 1930's Texas ranches.

With big offenders like cheddar cheese, sour cream, and tortilla chips, there's no way that a salad like this could be from Mexico. Despite what President Trump may say, taco salads are not Hispanic at all &mdash they were invented in California by the founder of Fritos.

For some reason, it's pretty common that if you order a Mexican beer at a bar &mdash like Corona, or Pacifico &mdash it'll come accompanied with a little lime wedge for "extra flavor." In Mexico, however, beers don't come with lime unless you order a michelada (a beer prepared with a variety of salsas and juices). Oh, and ditto for shots of tequila: none of that salt and lime business down South.

In Mexico, burritos are small donkeys, not a huge rice-and-bean-filled tortilla. The burrito, like a lot of other things on this list, has a very complicated background. Although there are theories that place its origin in northern Mexico at the beginning of the Mexican Revolution, the burrito as we know it today wasn't served until the 1930s in California. While you can find smaller versions of your classic burrito in northern Mexico (given the area's proximity to the US), the further you go into the country, the more likely that when you ask for a burrito you'll get one of the Eeyore variety.

In case you're not from the South and have never encountered a chimichanga, all you need to know is that they're basically deep-fried burritos. Unlike their burrito cousins, the origins of the chimichanga are a little less dubious: they were invented in either Phoenix or Tucson.

While tacos are definitely, 100 percent, without-a-doubt Mexican, the way tacos al pastor are cooked (on a spit, shwarma-style) is actually not native to the country. They didn't come along until the early 1900s, when Lebanese immigrants moved to Mexico and brought their spit-roasting technique with them, completely revolutionizing the way the taco was prepared. So, people of Lebanon, from the bottom of our hearts, gracias.

Okay, so flour tortillas are Mexican, but like hard-shell tortillas, they're not as commonly used as your local Mexican restaurant might lead you to believe. The tortilla choices in Mexico are generally limited to different varieties of corn for tacos, soups, tostadas, and everything in between. Flour tortillas on the other hand, are typically only used for quesadillas.

Churros are actually very widely available in Mexico, so much so that many churro cafes offer a variety of churros filled with delicious jellies and spreads (Nutella, strawberry jelly, and sweetened condensed milk, to name a few). However, as much as they're beloved in the country, the sweet pastry as we know it today is actually a product of Spain.


15 Foods You Thought Were Mexican, But Aren't

Sorry, but these foods are about as Mexican as over-the-top Cinco de Mayo celebrations (i.e. they're not).

If Margaritas and Mexico are synonymous to you, I'm here to tell you that sadly, that's not accurate at all. The true origin of the delicious drink is not known, and though many of the theories point to it being created in Mexico, they also all point to it being created by foreigners. The origins may be shaky, but what's for sure is that if you go to Mexico, you'll be hard-pressed to find a margarita outside of touristy areas (and you definitely won't find any made with Fireball).

A more traditional drink is a Paloma, a mix of tequila on the rocks with grapefruit juice and lime, but if you opt for a margarita, no judgment here &mdash those things are damn good.

When you think of a taco, what ingredients come to mind? Meat, salsa, tortillas, cheddar cheese, and sour cream, right? Lo siento, but tacos in Mexico are not traditionally heavy on dairy. Don't worry: You can find tacos with cheese in them, but they're often called gringas (a somewhat derogatory slang word to refer to female foreigners) in reference to the true origin of the taco + cheese combo. Toppings on REAL tacos in Mexico don't go far beyond some fresh cilanto and diced onion.

That mustachioed man with the nice sombrero might be deceiving, but Tapatio (the salsa at least, Tapatios are people from the city of Guadalajara) is not Mexican at all. The spicy condiment is actually manufactured in Vernon, CA.

Don't get me wrong, chili con carne is delicious, but the dish was actually created in the Southwest &mdash most likely Texas. Ask for chili con carne in Mexico, and you'll definitely have a harder time bridging the cultural gap.

Sopapillas are the "Mexican" version of beignets &mdash deep-fried pieces of dough sprinkled with powdered sugar or cinnamon. However, the yummy pastries are actually not Mexican at all, unless you count New Mexico as part of Mexico, in which case, please leave this article and consult a map and a history book.

Ah queso, perhaps the most heavenly appetizer to exist, but alas, not Mexican, at least not the delicious cowboy kind you're used to. While melted cheese is served as a popular appetizer in Mexico, it's called queso fundido, and is typically made of white cheeses such as Oaxaca, Chihuahua, or Manchego (good luck finding those here), and is topped with chorizo or rajas (roasted chile poblano). The Velveeta version that's popular in the US actually originated in, you guessed it, Texas.

You know how most Mexican restaurants in the US will give you the option between crispy or soft tacos? That's not a thing in Mexico. In fact, while Glen Bell, the founder of Taco Bell, may not have been the first to fry a tortilla, he was largely responsible for making the crispy taco a phenomenon. Don't get me wrong &mdash you can find hard-shell tacos in Mexico, but they're generally family recipes &mdash don't expect your taquero to give you that option.

Though delicious, this sizzling creation is unfortunately not a product of Mexican minds. Once again, the Lone Star State is responsible for this dish, with the preparation and nickname dating back to 1930's Texas ranches.

With big offenders like cheddar cheese, sour cream, and tortilla chips, there's no way that a salad like this could be from Mexico. Despite what President Trump may say, taco salads are not Hispanic at all &mdash they were invented in California by the founder of Fritos.

For some reason, it's pretty common that if you order a Mexican beer at a bar &mdash like Corona, or Pacifico &mdash it'll come accompanied with a little lime wedge for "extra flavor." In Mexico, however, beers don't come with lime unless you order a michelada (a beer prepared with a variety of salsas and juices). Oh, and ditto for shots of tequila: none of that salt and lime business down South.

In Mexico, burritos are small donkeys, not a huge rice-and-bean-filled tortilla. The burrito, like a lot of other things on this list, has a very complicated background. Although there are theories that place its origin in northern Mexico at the beginning of the Mexican Revolution, the burrito as we know it today wasn't served until the 1930s in California. While you can find smaller versions of your classic burrito in northern Mexico (given the area's proximity to the US), the further you go into the country, the more likely that when you ask for a burrito you'll get one of the Eeyore variety.

In case you're not from the South and have never encountered a chimichanga, all you need to know is that they're basically deep-fried burritos. Unlike their burrito cousins, the origins of the chimichanga are a little less dubious: they were invented in either Phoenix or Tucson.

While tacos are definitely, 100 percent, without-a-doubt Mexican, the way tacos al pastor are cooked (on a spit, shwarma-style) is actually not native to the country. They didn't come along until the early 1900s, when Lebanese immigrants moved to Mexico and brought their spit-roasting technique with them, completely revolutionizing the way the taco was prepared. So, people of Lebanon, from the bottom of our hearts, gracias.

Okay, so flour tortillas are Mexican, but like hard-shell tortillas, they're not as commonly used as your local Mexican restaurant might lead you to believe. The tortilla choices in Mexico are generally limited to different varieties of corn for tacos, soups, tostadas, and everything in between. Flour tortillas on the other hand, are typically only used for quesadillas.

Churros are actually very widely available in Mexico, so much so that many churro cafes offer a variety of churros filled with delicious jellies and spreads (Nutella, strawberry jelly, and sweetened condensed milk, to name a few). However, as much as they're beloved in the country, the sweet pastry as we know it today is actually a product of Spain.


15 Foods You Thought Were Mexican, But Aren't

Sorry, but these foods are about as Mexican as over-the-top Cinco de Mayo celebrations (i.e. they're not).

If Margaritas and Mexico are synonymous to you, I'm here to tell you that sadly, that's not accurate at all. The true origin of the delicious drink is not known, and though many of the theories point to it being created in Mexico, they also all point to it being created by foreigners. The origins may be shaky, but what's for sure is that if you go to Mexico, you'll be hard-pressed to find a margarita outside of touristy areas (and you definitely won't find any made with Fireball).

A more traditional drink is a Paloma, a mix of tequila on the rocks with grapefruit juice and lime, but if you opt for a margarita, no judgment here &mdash those things are damn good.

When you think of a taco, what ingredients come to mind? Meat, salsa, tortillas, cheddar cheese, and sour cream, right? Lo siento, but tacos in Mexico are not traditionally heavy on dairy. Don't worry: You can find tacos with cheese in them, but they're often called gringas (a somewhat derogatory slang word to refer to female foreigners) in reference to the true origin of the taco + cheese combo. Toppings on REAL tacos in Mexico don't go far beyond some fresh cilanto and diced onion.

That mustachioed man with the nice sombrero might be deceiving, but Tapatio (the salsa at least, Tapatios are people from the city of Guadalajara) is not Mexican at all. The spicy condiment is actually manufactured in Vernon, CA.

Don't get me wrong, chili con carne is delicious, but the dish was actually created in the Southwest &mdash most likely Texas. Ask for chili con carne in Mexico, and you'll definitely have a harder time bridging the cultural gap.

Sopapillas are the "Mexican" version of beignets &mdash deep-fried pieces of dough sprinkled with powdered sugar or cinnamon. However, the yummy pastries are actually not Mexican at all, unless you count New Mexico as part of Mexico, in which case, please leave this article and consult a map and a history book.

Ah queso, perhaps the most heavenly appetizer to exist, but alas, not Mexican, at least not the delicious cowboy kind you're used to. While melted cheese is served as a popular appetizer in Mexico, it's called queso fundido, and is typically made of white cheeses such as Oaxaca, Chihuahua, or Manchego (good luck finding those here), and is topped with chorizo or rajas (roasted chile poblano). The Velveeta version that's popular in the US actually originated in, you guessed it, Texas.

You know how most Mexican restaurants in the US will give you the option between crispy or soft tacos? That's not a thing in Mexico. In fact, while Glen Bell, the founder of Taco Bell, may not have been the first to fry a tortilla, he was largely responsible for making the crispy taco a phenomenon. Don't get me wrong &mdash you can find hard-shell tacos in Mexico, but they're generally family recipes &mdash don't expect your taquero to give you that option.

Though delicious, this sizzling creation is unfortunately not a product of Mexican minds. Once again, the Lone Star State is responsible for this dish, with the preparation and nickname dating back to 1930's Texas ranches.

With big offenders like cheddar cheese, sour cream, and tortilla chips, there's no way that a salad like this could be from Mexico. Despite what President Trump may say, taco salads are not Hispanic at all &mdash they were invented in California by the founder of Fritos.

For some reason, it's pretty common that if you order a Mexican beer at a bar &mdash like Corona, or Pacifico &mdash it'll come accompanied with a little lime wedge for "extra flavor." In Mexico, however, beers don't come with lime unless you order a michelada (a beer prepared with a variety of salsas and juices). Oh, and ditto for shots of tequila: none of that salt and lime business down South.

In Mexico, burritos are small donkeys, not a huge rice-and-bean-filled tortilla. The burrito, like a lot of other things on this list, has a very complicated background. Although there are theories that place its origin in northern Mexico at the beginning of the Mexican Revolution, the burrito as we know it today wasn't served until the 1930s in California. While you can find smaller versions of your classic burrito in northern Mexico (given the area's proximity to the US), the further you go into the country, the more likely that when you ask for a burrito you'll get one of the Eeyore variety.

In case you're not from the South and have never encountered a chimichanga, all you need to know is that they're basically deep-fried burritos. Unlike their burrito cousins, the origins of the chimichanga are a little less dubious: they were invented in either Phoenix or Tucson.

While tacos are definitely, 100 percent, without-a-doubt Mexican, the way tacos al pastor are cooked (on a spit, shwarma-style) is actually not native to the country. They didn't come along until the early 1900s, when Lebanese immigrants moved to Mexico and brought their spit-roasting technique with them, completely revolutionizing the way the taco was prepared. So, people of Lebanon, from the bottom of our hearts, gracias.

Okay, so flour tortillas are Mexican, but like hard-shell tortillas, they're not as commonly used as your local Mexican restaurant might lead you to believe. The tortilla choices in Mexico are generally limited to different varieties of corn for tacos, soups, tostadas, and everything in between. Flour tortillas on the other hand, are typically only used for quesadillas.

Churros are actually very widely available in Mexico, so much so that many churro cafes offer a variety of churros filled with delicious jellies and spreads (Nutella, strawberry jelly, and sweetened condensed milk, to name a few). However, as much as they're beloved in the country, the sweet pastry as we know it today is actually a product of Spain.


15 Foods You Thought Were Mexican, But Aren't

Sorry, but these foods are about as Mexican as over-the-top Cinco de Mayo celebrations (i.e. they're not).

If Margaritas and Mexico are synonymous to you, I'm here to tell you that sadly, that's not accurate at all. The true origin of the delicious drink is not known, and though many of the theories point to it being created in Mexico, they also all point to it being created by foreigners. The origins may be shaky, but what's for sure is that if you go to Mexico, you'll be hard-pressed to find a margarita outside of touristy areas (and you definitely won't find any made with Fireball).

A more traditional drink is a Paloma, a mix of tequila on the rocks with grapefruit juice and lime, but if you opt for a margarita, no judgment here &mdash those things are damn good.

When you think of a taco, what ingredients come to mind? Meat, salsa, tortillas, cheddar cheese, and sour cream, right? Lo siento, but tacos in Mexico are not traditionally heavy on dairy. Don't worry: You can find tacos with cheese in them, but they're often called gringas (a somewhat derogatory slang word to refer to female foreigners) in reference to the true origin of the taco + cheese combo. Toppings on REAL tacos in Mexico don't go far beyond some fresh cilanto and diced onion.

That mustachioed man with the nice sombrero might be deceiving, but Tapatio (the salsa at least, Tapatios are people from the city of Guadalajara) is not Mexican at all. The spicy condiment is actually manufactured in Vernon, CA.

Don't get me wrong, chili con carne is delicious, but the dish was actually created in the Southwest &mdash most likely Texas. Ask for chili con carne in Mexico, and you'll definitely have a harder time bridging the cultural gap.

Sopapillas are the "Mexican" version of beignets &mdash deep-fried pieces of dough sprinkled with powdered sugar or cinnamon. However, the yummy pastries are actually not Mexican at all, unless you count New Mexico as part of Mexico, in which case, please leave this article and consult a map and a history book.

Ah queso, perhaps the most heavenly appetizer to exist, but alas, not Mexican, at least not the delicious cowboy kind you're used to. While melted cheese is served as a popular appetizer in Mexico, it's called queso fundido, and is typically made of white cheeses such as Oaxaca, Chihuahua, or Manchego (good luck finding those here), and is topped with chorizo or rajas (roasted chile poblano). The Velveeta version that's popular in the US actually originated in, you guessed it, Texas.

You know how most Mexican restaurants in the US will give you the option between crispy or soft tacos? That's not a thing in Mexico. In fact, while Glen Bell, the founder of Taco Bell, may not have been the first to fry a tortilla, he was largely responsible for making the crispy taco a phenomenon. Don't get me wrong &mdash you can find hard-shell tacos in Mexico, but they're generally family recipes &mdash don't expect your taquero to give you that option.

Though delicious, this sizzling creation is unfortunately not a product of Mexican minds. Once again, the Lone Star State is responsible for this dish, with the preparation and nickname dating back to 1930's Texas ranches.

With big offenders like cheddar cheese, sour cream, and tortilla chips, there's no way that a salad like this could be from Mexico. Despite what President Trump may say, taco salads are not Hispanic at all &mdash they were invented in California by the founder of Fritos.

For some reason, it's pretty common that if you order a Mexican beer at a bar &mdash like Corona, or Pacifico &mdash it'll come accompanied with a little lime wedge for "extra flavor." In Mexico, however, beers don't come with lime unless you order a michelada (a beer prepared with a variety of salsas and juices). Oh, and ditto for shots of tequila: none of that salt and lime business down South.

In Mexico, burritos are small donkeys, not a huge rice-and-bean-filled tortilla. The burrito, like a lot of other things on this list, has a very complicated background. Although there are theories that place its origin in northern Mexico at the beginning of the Mexican Revolution, the burrito as we know it today wasn't served until the 1930s in California. While you can find smaller versions of your classic burrito in northern Mexico (given the area's proximity to the US), the further you go into the country, the more likely that when you ask for a burrito you'll get one of the Eeyore variety.

In case you're not from the South and have never encountered a chimichanga, all you need to know is that they're basically deep-fried burritos. Unlike their burrito cousins, the origins of the chimichanga are a little less dubious: they were invented in either Phoenix or Tucson.

While tacos are definitely, 100 percent, without-a-doubt Mexican, the way tacos al pastor are cooked (on a spit, shwarma-style) is actually not native to the country. They didn't come along until the early 1900s, when Lebanese immigrants moved to Mexico and brought their spit-roasting technique with them, completely revolutionizing the way the taco was prepared. So, people of Lebanon, from the bottom of our hearts, gracias.

Okay, so flour tortillas are Mexican, but like hard-shell tortillas, they're not as commonly used as your local Mexican restaurant might lead you to believe. The tortilla choices in Mexico are generally limited to different varieties of corn for tacos, soups, tostadas, and everything in between. Flour tortillas on the other hand, are typically only used for quesadillas.

Churros are actually very widely available in Mexico, so much so that many churro cafes offer a variety of churros filled with delicious jellies and spreads (Nutella, strawberry jelly, and sweetened condensed milk, to name a few). However, as much as they're beloved in the country, the sweet pastry as we know it today is actually a product of Spain.


15 Foods You Thought Were Mexican, But Aren't

Sorry, but these foods are about as Mexican as over-the-top Cinco de Mayo celebrations (i.e. they're not).

If Margaritas and Mexico are synonymous to you, I'm here to tell you that sadly, that's not accurate at all. The true origin of the delicious drink is not known, and though many of the theories point to it being created in Mexico, they also all point to it being created by foreigners. The origins may be shaky, but what's for sure is that if you go to Mexico, you'll be hard-pressed to find a margarita outside of touristy areas (and you definitely won't find any made with Fireball).

A more traditional drink is a Paloma, a mix of tequila on the rocks with grapefruit juice and lime, but if you opt for a margarita, no judgment here &mdash those things are damn good.

When you think of a taco, what ingredients come to mind? Meat, salsa, tortillas, cheddar cheese, and sour cream, right? Lo siento, but tacos in Mexico are not traditionally heavy on dairy. Don't worry: You can find tacos with cheese in them, but they're often called gringas (a somewhat derogatory slang word to refer to female foreigners) in reference to the true origin of the taco + cheese combo. Toppings on REAL tacos in Mexico don't go far beyond some fresh cilanto and diced onion.

That mustachioed man with the nice sombrero might be deceiving, but Tapatio (the salsa at least, Tapatios are people from the city of Guadalajara) is not Mexican at all. The spicy condiment is actually manufactured in Vernon, CA.

Don't get me wrong, chili con carne is delicious, but the dish was actually created in the Southwest &mdash most likely Texas. Ask for chili con carne in Mexico, and you'll definitely have a harder time bridging the cultural gap.

Sopapillas are the "Mexican" version of beignets &mdash deep-fried pieces of dough sprinkled with powdered sugar or cinnamon. However, the yummy pastries are actually not Mexican at all, unless you count New Mexico as part of Mexico, in which case, please leave this article and consult a map and a history book.

Ah queso, perhaps the most heavenly appetizer to exist, but alas, not Mexican, at least not the delicious cowboy kind you're used to. While melted cheese is served as a popular appetizer in Mexico, it's called queso fundido, and is typically made of white cheeses such as Oaxaca, Chihuahua, or Manchego (good luck finding those here), and is topped with chorizo or rajas (roasted chile poblano). The Velveeta version that's popular in the US actually originated in, you guessed it, Texas.

You know how most Mexican restaurants in the US will give you the option between crispy or soft tacos? That's not a thing in Mexico. In fact, while Glen Bell, the founder of Taco Bell, may not have been the first to fry a tortilla, he was largely responsible for making the crispy taco a phenomenon. Don't get me wrong &mdash you can find hard-shell tacos in Mexico, but they're generally family recipes &mdash don't expect your taquero to give you that option.

Though delicious, this sizzling creation is unfortunately not a product of Mexican minds. Once again, the Lone Star State is responsible for this dish, with the preparation and nickname dating back to 1930's Texas ranches.

With big offenders like cheddar cheese, sour cream, and tortilla chips, there's no way that a salad like this could be from Mexico. Despite what President Trump may say, taco salads are not Hispanic at all &mdash they were invented in California by the founder of Fritos.

For some reason, it's pretty common that if you order a Mexican beer at a bar &mdash like Corona, or Pacifico &mdash it'll come accompanied with a little lime wedge for "extra flavor." In Mexico, however, beers don't come with lime unless you order a michelada (a beer prepared with a variety of salsas and juices). Oh, and ditto for shots of tequila: none of that salt and lime business down South.

In Mexico, burritos are small donkeys, not a huge rice-and-bean-filled tortilla. The burrito, like a lot of other things on this list, has a very complicated background. Although there are theories that place its origin in northern Mexico at the beginning of the Mexican Revolution, the burrito as we know it today wasn't served until the 1930s in California. While you can find smaller versions of your classic burrito in northern Mexico (given the area's proximity to the US), the further you go into the country, the more likely that when you ask for a burrito you'll get one of the Eeyore variety.

In case you're not from the South and have never encountered a chimichanga, all you need to know is that they're basically deep-fried burritos. Unlike their burrito cousins, the origins of the chimichanga are a little less dubious: they were invented in either Phoenix or Tucson.

While tacos are definitely, 100 percent, without-a-doubt Mexican, the way tacos al pastor are cooked (on a spit, shwarma-style) is actually not native to the country. They didn't come along until the early 1900s, when Lebanese immigrants moved to Mexico and brought their spit-roasting technique with them, completely revolutionizing the way the taco was prepared. So, people of Lebanon, from the bottom of our hearts, gracias.

Okay, so flour tortillas are Mexican, but like hard-shell tortillas, they're not as commonly used as your local Mexican restaurant might lead you to believe. The tortilla choices in Mexico are generally limited to different varieties of corn for tacos, soups, tostadas, and everything in between. Flour tortillas on the other hand, are typically only used for quesadillas.

Churros are actually very widely available in Mexico, so much so that many churro cafes offer a variety of churros filled with delicious jellies and spreads (Nutella, strawberry jelly, and sweetened condensed milk, to name a few). However, as much as they're beloved in the country, the sweet pastry as we know it today is actually a product of Spain.


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